Name: Pozole Verde
Yield: Serves 8
Cuisine: Mexican
Ingredients: 1 tablespoon dried oregano; 1 serrano chile; Chopped fresh cilantro, for garnish; 1 teaspoon freshly ground black pepper; Fried corn tortillas or tortilla chips, for serving; 4 tablespoons/60 milliliters vegetable oil; 2 tablespoons green chili powder (or good-quality red chili powder); 6 garlic cloves, peeled; 20 tomatillos, paper skins removed; 2 jalapeño peppers; 1 poblano chile; 1 cup/200 grams dried hominy, soaked in abundant water for at least 6 hours and drained; 2 large Spanish onions, 1 unpeeled and quartered, 1 peeled and diced; 2 or 3 large carrots; 2 bay leaves; Kosher salt to taste

Preparation info

Serves
8

Difficulty
Medium

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

Pozole is made from field or dent corn that’s been treated with calcium hydroxide, aka slake lime or pickling lime, which softens the skin and makes this corn cookable (a process called nixtamalization). It also results in a unique flavor, the flavor of genuine corn tortillas. This corn also has a wonderfully dense bite and is especially nutritious, as the process releases the corn’s niacin, a B vitamin. This corn, here called hominy, can be found canned in Mexican markets and most large gr